Cream Of Tomato And Horseradish Soup Recipes

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CREAM, TOMATO AND HORSERADISH SOUP



Cream, tomato and horseradish soup image

Try this version of a homemade cream of tomato soup. This easy recipe is made with horseradish - you'll never buy a can of tomato soup again...

Provided by delicious. magazine

Categories     Tomato recipes

Time 30m

Yield Serves 6

Number Of Ingredients 9

50g butter
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
Pinch of sugar
750ml vegetable stock
1 tsp creamed horseradish
125ml whipping cream

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened. Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, stock and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
  • Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

Nutrition Facts :

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

HORSERADISH SOUP



Horseradish Soup image

Make and share this Horseradish Soup recipe from Food.com.

Provided by acid.

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons vegetable oil
1/4 cup fresh breadcrumb
3 tablespoons shallots (chopped)
1 quart chicken broth or 1 quart vegetable broth
2 cups russet potatoes (peeled and cubed)
1 cup fresh horseradish, grated or 1 cup prepared horseradish
1 lb Polish sausage (cubed)
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
4 slices pumpernickel bread (crusts removed and cubed)
2 tablespoons olive oil
2 teaspoons paprika

Steps:

  • For croutons: heat oven to 325°F.
  • Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
  • Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
  • Simmer for 5 minutes to blend flavors.
  • Combine the oil mixture and bread in a bowl and toss to coat.
  • Place bread back on baking sheet and bake for another 10 minutes or until crisp.
  • For soup: heat butter in a heavy saucepan or stockpot until melted.
  • Add shallots and bread crumbs.
  • Cook shallots until softened about 1 minute, don't brown the bread crumbs.
  • Add broth, potatoes and horseradish and bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
  • Place soup in blender or food processor and process till smooth.
  • Return soup to stockpot and season with salt and pepper.
  • In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
  • Return soup to a simmer and ladle into bowls garnishing with the croutons.

Nutrition Facts : Calories 701.4, Fat 48.1, SaturatedFat 16.9, Cholesterol 94.7, Sodium 2223.5, Carbohydrate 40.1, Fiber 5.3, Sugar 2, Protein 27

CREAM OF TOMATO AND HORSERADISH SOUP



Cream of Tomato and Horseradish Soup image

This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve.

Provided by English_Rose

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 ounces butter
2 onions, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
2 (14 ounce) cans chopped tomatoes
1 pinch sugar
3 1/4 cups vegetable broth
1 teaspoon creamed horseradish
1/2 cup whipping cream
salt and pepper

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
  • Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
  • Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

TOMATO AND HORSERADISH SAUCE



Tomato and Horseradish Sauce image

Provided by Pierre Franey

Categories     easy, condiments, sauces and gravies

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 tablespoon red-wine vinegar
3 cups red, ripe tomatoes cut into 1/2-inch cubes, about 3 cups
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons freshly grated or bottled horseradish

Steps:

  • Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
  • Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 350 milligrams, Sugar 4 grams, TransFat 0 grams

CREAM, TOMATO, AND HORSERADISH SOUP



CREAM, TOMATO, AND HORSERADISH SOUP image

Categories     Soup/Stew     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Low Sodium

Yield 6 servings

Number Of Ingredients 9

4 Tablespoons butter
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, minced
2 cans (14 1/2 oz) whole peeled tomatoes, chopped
pinch of sugar
2 cans (14 1/2 oz) vegetable stock
1 Teaspoon creamed horseradish
1/2 Cup whipping cream

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can't). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

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